Shepherd’s pie is comfort layered with intention. Traditionally a dish of humble origins, today it’s a cozy favorite known for its rich veggie base and pillowy mash topping.

This guide walks Lykkers through a nourishing, flavor-packed version made with plant-based ingredients and thoughtful steps that bring the same cozy satisfaction—without complication.

Part 1: How to Make Plant-Based Shepherd’s Pie

You’ll create a deeply savory lentil filling, crown it with creamy mashed potatoes, and bake it until golden and bubbling.

The Ingredients You’ll Need

(Serves 4–6)

For the mashed potato topping:

Potatoes – 800g, peeled and chopped

Plant-based butter – 2 tbsp

Unsweetened plant-based milk – 100ml (adjust for texture)

Salt – 1/2 tsp

Black pepper – to taste

For the filling:

Olive oil – 2 tbsp

Yellow onion – 1 medium (about 120g), diced

Carrots – 2 medium (about 160g), diced

Celery – 2 stalks (about 100g), diced

Garlic – 2 cloves, minced

Brown or green lentils – 150g (dry), cooked or canned and drained

Tomato paste – 1 tbsp

Vegetable broth – 300ml

Frozen peas – 100g

Corn kernels – 100g

Soy sauce – 1 tbsp

Thyme – 1 tsp

Paprika – 1/2 tsp

Salt and pepper – to taste

Step-by-Step Process

Step 1: Prepare the Mashed Potatoes

You begin by adding your peeled, chopped potatoes to a pot of salted water. Bring it to a boil and let it simmer for 12–15 minutes, or until the potatoes are fork-tender. Drain them well.

Now transfer the potatoes to a mixing bowl. You add the plant-based butter and pour in the milk gradually as you mash. Stir until it’s smooth and creamy. Season with salt and pepper, then set it aside while you prepare the filling.

Step 2: Build the Savory Filling

In a skillet or large pan, heat olive oil over medium. Once hot, you add the chopped onion, carrot, and celery. Stir and let it cook for 7–8 minutes until the vegetables begin to soften. Then you stir in the garlic and let it cook for another minute.

Next, add the cooked lentils, tomato paste, soy sauce, thyme, paprika, and broth. Mix it all together and let it simmer for about 10 minutes. The sauce should reduce slightly and coat everything nicely.

Finally, stir in the peas and corn, and season with salt and pepper. Let it cook for a couple more minutes, then remove from heat.

Step 3: Assemble and Bake

Preheat your oven to 200°C (390°F). Spoon the filling evenly into a medium-sized baking dish. Then you gently spread the mashed potatoes over the top. Use a fork to create light ridges or swirls—they’ll brown beautifully in the oven.

Place the dish on a baking tray and bake for 20–25 minutes until golden on top and bubbling around the edges. Let it cool slightly before serving so the layers hold together.

Part 2: Creative Twists and Serving Ideas

Why Shepherd’s Pie Comforts

It’s layered goodness with texture, warmth, and depth. The mashed top locks in the savory base, making each bite cozy and full-bodied.

Make It Your Own

Swap lentils for mushrooms, or use both for an earthy twist. Add spinach, chopped zucchini, or herbs like rosemary for an extra pop. Want more texture? Add walnuts or sunflower seeds to the filling.

Batch-Friendly & Freezer-Safe

This dish stores beautifully. Chill leftovers in the fridge for up to 3 days, or freeze individual portions for later. Reheat in the oven for best texture.

Pairing Tips

Serve with a simple green salad, steamed greens, or roasted carrots. A spoon of dairy-free yogurt or a splash of hot sauce on top adds contrast and depth.

Presentation Tip

For gatherings, bake individual pies in ramekins or small baking dishes. The golden top looks beautiful, and everyone gets their own perfectly layered portion.

Shepherd’s pie is a classic for good reason. It’s simple, soulful, and easy to adapt to your mood or pantry. This version stays plant-rich without losing the deep, savory comfort that makes it so beloved.

So Lykkers, grab your potatoes, layer with love, and let this dish carry warmth to your table. Whether it’s your first time or your fiftieth, every forkful feels like a little celebration.